Recipe Of The Week: Brown Rice Penne With Grilled Vegetable Ragout

  • By Jessica Cerra
  • Published Jun 7, 2012
  • Updated Dec 17, 2012 at 4:14 PM UTC

Whether brown rice pasta frequents your pantry or if it’s a new ingredient to you, this is a foolproof recipe that makes it simple to spiff it up.  Ragout is really just a fancy word for a hearty vegetable sauce, and grilling the vegetables makes this sauce a stand out.  If you are looking for a recipe that makes a batch big enough for several meals, on hand for recovery or fuel, this recipe will become a go-to.


1 package brown rice penne (12-16oz)
1 eggplant
1 yellow or orange pepper (or half of each)
1 small bunch of asparagus
3 Roma or on-the-vine tomatoes
½ large sweet onion
6 basil leaves
2 Tbsp olive oil
2 Tbsp red wine
1 Tbsp balsamic vinegar
salt and pepper for sprinkling

NOTE: Brown rice pasta can be found in the gluten-free section of most large grocery stores or in specialty stores like Trader Joe’s or Whole Foods.  Regular penne or quinoa pasta work well in this recipe too.

1. Wash all vegetables.  Slice eggplant and tomatoes lengthwise.  Remove ends from asparagus.  Remove core and seeds from the pepper and cut into large segments.  Prepare the water to cook the pasta by filling a large pot with water and placing on high heat, covered.

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